All aboard the USDA Organic Delicata.
As far as squash boats go, this one is see-worthy, light and won't weigh
you down like those Titanic types. So if you’re jonesing for some beefcake like
Leo, you’d best board another boat. Even with its deep flavor, this hearty vegan
dish is really quite delicate, hence the name of the squash: delicata. And
since it's organic, you can also eat the skin—a plus for lazy seafarers. But if
the delicata doesn't float your boat, you can use any other squash that floats,
like butternut, acorn, kabocha, a pumpkin or even your garden-variety
zucchini.
If you're a landlubber, you can skip the boat altogether and eat this
earthy Lentil Squash Salad on good old terra firma—or better yet—a plate. What
makes it so earthy and lubbable? It's the robust yet visually camouflaged capers, bold
marjoram, caramel-y roasted garlic, zesty sun-dried tomatoes and a zingy Dijon-shallot
vinaigrette. Wow, that was a boatload of adjectives.
While you may attribute this Lentil Squash-salad Boat’s brilliance to
its shipbuilder (and it would indeed be fitting), it was quite a serendipitous
journey. After I had roasted butternut and delicata squash halves and put
some of them into the salad, there were two empty delicata vessels just sitting
there that I knew could easily transport luscious legumes to the mouth of a
hungry river. The Colorado? The Mississippi? The Nile? No, the mighty Lentil
Breakdown! Lentil Squash-salad Boats can be served cold, room temperature or
warm.*
*Lifejacket not required
Lentil Squash-salad Boats (vegan and gluten-free)
2 small organic delicata squashes*
3 cloves garlic
3 cloves garlic
Olive oil
1 cup dried French green lentils
1 heaping TBSP sun-dried tomatoes (not in oil)
2 tsp of capers
¼ teaspoon marjoram
Salt and pepper to taste
Vinaigrette**
¼ cup olive oil
1 TBSP red wine vinegar
1 tsp Dijon mustard
2 tsp minced shallot (about half a medium shallot)
Boil lentils in salted water for about 20 minutes until al
dente but chewy. Drain and let cool. Make vinaigrette. When squash is soft, remove
from oven and let cool. Cut up one of the halves into small chunks and mince
the roasted garlic (may be a bit soft, but try to evenly disperse in salad. Golden and crunchy is good too—but not burnt).
When lentils are cool, add garlic, squash chunks, capers,
marjoram, about 2/3 of the vinaigrette and salt and pepper to taste. Adjust
seasonings if necessary. Let sit at least an hour.
** This makes more vinaigrette than you’ll need. Use the
leftover for salad dressing.
Lentil’s Breakdown

According to the United States Department of Agriculture, certified USDA organic means:
Organic crops. The USDA organic seal verifies that irradiation,
sewage sludge, synthetic fertilizers, prohibited pesticides, and genetically
modified organisms were not used.
Organic livestock. The USDA organic seal verifies that producers
met animal health and welfare standards, did not use antibiotics or growth
hormones, used 100% organic feed, and provided animals with access to the
outdoors.
Organic multi-ingredient foods. The USDA organic seal verifies that the
product has 95% or more certified organic content. If the label claims that it
was made with specified organic ingredients, you can be sure that those
specific ingredients are certified organic.
I LOVE your boats, and as usual, your witty, nautical post! Beautiful photos, too, Adair! Great job!
ReplyDeleteThanks, Christina!
ReplyDeleteI like your idea of sailing! Your see-worthy boats look delicious.
ReplyDeleteAye-aye matey? GREG
ReplyDeleteI lubb your adjectives, your recipe and your photos. I think I need to borrow that blue plate.
ReplyDelete